Description
Layered Filipino dessert with ube halaya, ice cream, boba and cornflakes. A modern twist on classic halo halo featuring purple yam in every bite.
Ingredients
Units Scale
Ube-Flavoured Sago
- 1/4 cup small sago (sago pearls)
- 1 tbsp ube extract
- 1/4 cup white sugar
- water, for boiling
- 1/2 cup boba pearls (tapioca pearls)
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 cup nata de coco (coconut jelly)
- 6 heaped tbsp ube halaya (purple yam jam)
- 3 scoops ube ice cream
- 1/2 cup crispy cornflakes
- 5 cups shaved ice
- 1 cup evaporated milk
Instructions
- In a saucepan, bring water to a rolling boil. Add the sago pearls, sugar, and ube extract. Stir well. Simmer for 15–20 minutes, stirring occasionally, until the sago turns translucent. Once cooked, remove from heat and let it sit in the liquid until ready, then drain and rinse under cold water. Set aside.
- In another pot, combine the boba pearls, brown sugar, and water. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until the boba is soft and chewy. Let the boba sit in the syrup until ready to use, do not rinse.
- In tall glasses, start with: Brown sugar boba pearls (with a bit of syrup), Nata de coco, Ube-flavoured sago and two big spoonful of ube halaya smeared on the side of the tall glass.
- Pile a generous amount of shaved ice on top. Pour evaporated milk over the ice. Add a scoop of ube ice cream.
- Sprinkle crispy cornflakes on top.
- Serve Immediately.